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After the manual harvest the grapes are stalked and crushed. There follows a pre-fermentative maceration in a wine press for 24 hours and the fermentation at a controlled temperature of 25 ° C during which the maceration is done by the dosing process in order to have a good extraction of colour and tannins. Malolactic fermentation to stabilize and balance the wine followed by a twelve-month stage in barrels on fine lees in order to increase the structure and complexity of the wine.
Grape Varieties:
Alfrocheiro,Alicante Bouschet,Aragonêz,Trincadeira
Tasting Notes:
Deep-coloured wine with aromas of ripe fruit, jelly and spices. In the mouth the firm and silky tannins give it a robust and balanced structure. It has an extended end of mouth where the aromas of fruit merge with the toasted notes.
Store and Serve Advices:
Serve at a temperature of 16-18°C.
Food Pairing:
Enjoy with well flavoured dishes of either red or more elaborately prepared white meats. A wine that can accompany both traditional or modern cuisine.
Allergens:
Contains sulphites.
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